any other JACCARD users here?

RRP

I don't always use mine, but sometimes it can really make a non-aged, lesser cut of beef fork tender. I almost aways JACCARD sirloin for instance.

Photo Egg

I should take the time and use mine more. It's a nice tool to have.

fishlessman

dont have one but my butcher will do it when i ask, i have it done when i use a marinade on sirloin. probably very few eggers marinade steaks any more. we cook beef flap meat, locally called sirloin tips here, every butcher shop marinates them

lousubcap

As above, occasionally use to drive a dry rub into a flat iron or chuck roast.  Just gotta work on getting it well-cleaned after.

fishlessman

this crying tiger steak had a jaccard used on it   some kind of shell sirloin roast

Lit

Haven't you posted this exact topic before?

tarheelmatt

Lit said:

Haven't you posted this exact topic before?

Nah, that was a post about cologne. 

500

Just used it on a Flat Iron steak.  Worked well.

Ladeback69

I use mine mostly on briskets.  It seems to help it be more tender and brush the rub down in to it a little.   I need to try it on other cuts like chuck roast.

Dredger

I've had one for years and can't remember what I used it for. Geez, old age sucks. Keep the idea coming guys especially since I actually know where mine is.

RRP

Lit said:

Haven't you posted this exact topic before?

Not that I recall. The use of a JACCARD is mentioned on this forum from time to time if that is what you recall. Otherwise @krobertsmsn posted a thread in Oct 2013 titled Mechanical meat tenderizer.

RRP

lousubcap said:

As above, occasionally use to drive a dry rub into a flat iron or chuck roast.  Just gotta work on getting it well-cleaned after.

Here's a little hint that makes it easier to knock down and re-assemble. BTW I have it down to under 5 minutes now and I have never put mine in the dishwasher.

When the bolts start to come out then the two strong springs which are hidden inside the posts will cause the unit to explode sending pieces and parts flying! Find a pice of something 1/8" thick such as a wooden ruler and place it so the bottom guide rests on it. Then even with the 3 bolts removed it stays in tact and you can then easily finish the disassembly.  Same trick for the assembly!

northGAcock

Don't myself, but my butcher usually hits my TriTips a couple of times with one before wrapping it up for me.

NPHuskerFL

Mine el cheapo one broke years ago. Need to get another one. They come in handy and do a great job of mechanically tenderizing without beating the protein to death.

Lit

RRP

OK - you proved my memory has slipped and I sort of repeated myself from 2 years ago. 

smbishop

I bought one, probably two years ago after RRP's post.  I use it often on breasts, pork chops, flank steak, etc.  I just throw it in the dishwasher on the sanitize setting.  Love it.  The one  I have looks like this:

http://smile.amazon.com/gp/product/B013WHFL92?keywords=jaccard meat tenderizer&qid=1449610228&ref_=sr_1_9&s=home-garden&sr=1-9

DMW

I would recommend treating jaccard-ed meat similar to ground meat. While the risk of pushing bacteria from the surface into the interior of the muscle is not as great as when grinding, it is possible. I don't like cooking my meat to well done, so I'm not a fan. The exception would be sous vide, where you can cook at lower temps for longer times to pasteurize.

Again, that's just me, everyone needs to determine their risk profile accordingly.  
  

Photo Egg

smbishop said:

I bought one, probably two years ago after RRP's post.  I use it often on breasts, pork chops, flank steak, etc.  I just throw it in the dishwasher on the sanitize setting.  Love it.  The one  I have looks like this:

http://smile.amazon.com/gp/product/B013WHFL92?keywords=jaccard meat tenderizer&qid=1449610228&ref_=sr_1_9&s=home-garden&sr=1-9

Might start to carry one of those in my car for self defense...that thing looks like a beast...lol

Theophan

DMW said:

I would recommend treating jaccard-ed meat similar to ground meat...

I strongly agree!  I think these things pose a real danger.  It's not a terribly likely danger, but it's not a small risk of catching a cold -- it's a rather small risk of getting really desperately, miserably sick. AND making others you proudly served your meat to really desperately, miserably sick.  Food poisoning isn't super likely from using a Jaccard tenderizer, but people I've known who've had it have said if they'd had a gun nearby, they would have ended their misery...

Check this out on AmazingRibs.com:

• Do not use a fork or the Jaccard blade tenderizer to puncture meat and tenderize it unless you will be cooking it past 160°F. These devices puncture the surface and plunge into the meat cutting through tough fibers. In the process they also push any surface contamination down into the center of the meat. If you are cooking Texas style brisket or beef ribs up to 180°F or more, as they are usually cooked, no prob. But if you are cooking a steak to 130°F for medium rare, then you risk contamination and a tummy ache or worse.

• Beef pathogens, like dangerous strains of E-coli, are common on the surface of meat, but they are killed almost instantly when cooked. But if the meat has been blade tenderized, these bugs can be pushed down into the center of the meat which often is not cooked enough to kill them.

  According to the Centers for Disease Control and Prevention, between 2003 and 2009, blade tenderized beef caused 174 illnesses that we know of, and one person died. It is estimated that for every case reported, there may be 20 or more cases unreported.

JohnInCarolina

tarheelmatt said:

show previous quotes

Lit said:

Haven't you posted this exact topic before?

Nah, that was a post about cologne. 

Do they make these in black?

Darby_Crenshaw

Rinse your meat and lightly salt it (as you probably do anyway).  Should handle most concerns about bacteria.

again, your salad is currently more dangerous than your beef

the rinsing and salting is something some folks do before grinding their own meat for burgers for example

a home jaccard or grinder is also more likely to be cleaned properly. The big concern with ground meat or meat that is pretenderized (we had a massive jaccard machine you'd run a whole subprimal thru, and i don't remember ever cleaning it) isn't pushing surface bacteria into the meat, it's that the machines aren't always cleaned well, and they see a literal ton of meat a week. So they can contaminate the meat themselves

most of the beef recalls are, IIRC, due to ground meat from centralized processing plants

pgprescott

DMW said:

I would recommend treating jaccard-ed meat similar to ground meat. While the risk of pushing bacteria from the surface into the interior of the muscle is not as great as when grinding, it is possible. I don't like cooking my meat to well done, so I'm not a fan. The exception would be sous vide, where you can cook at lower temps for longer times to pasteurize.

Again, that's just me, everyone needs to determine their risk profile accordingly.  
  

This is precisely why I tossed mine years ago. I'm sure it's very very low risk, but I eat rare meat and I just can't get past it. The older I get the more wigged out I get about that stuff. I will use three sets of tongs on a single poultry cook. 

NPHuskerFL

Agree @Darby_Crenshaw
Fact is most people don't think of out of temp salad as being a health risk. And oh boy is it. Just like plates being heated for hot dishes the cold dishes like salad the bowls are chilled. This helps ensure the customer receives their food at the best temp and keeps it that way long enough for them to enjoy each course of the meal.  

Legume

I just ordered one from RTIC, coming out in January.  It's supposed to be better and sharper.

NPHuskerFL

Legume said:

I just ordered one from RTIC, coming out in January.  It's supposed to be better and sharper.

Did you order the Tan or White model?  Add 9 months to projected delivery if it's Tan.  

Canugghead

If you Jaccard, cook (to say 135F) and eat within the 'magical' 4-hr window, is it still a risk 

tarheelmatt

JohnInCarolina said:

show previous quotes

tarheelmatt said:

Lit said:

Haven't you posted this exact topic before?

Nah, that was a post about cologne. 

Do they make these in black?

Yes, come to find out, this is the knock off. Lit hates knock offs. 

NPHuskerFL

@tarheelmatt
Knock Off describes virtually every "home use" kitchen/cooking vessel, mixer, sous vide, vac sealer, slicer, blah blah. I wanted the Hobart HL1400-1STD but, I'm cheap and got a quality KA instead. (Old small batch Hobart are almost identical to KA besides the fact the gears on Hobart are exceptional...bad vs example but, you get the idea). 
As products are going through R&D if they can find a more economical way of building a product similar to another and maintain quality thereby saving $ and increasing their profits and pass savings on to the consumer...I say good on ya. 

Lit

NPHuskerFL said:

@tarheelmatt
Knock Off describes virtually every "home use" kitchen/cooking vessel, mixer, sous vide, vac sealer, slicer, blah blah. I wanted the Hobart HL1400-1STD but, I'm cheap and got a quality KA instead.  
As products are going through R&D if they can find a more economical way of building a product similar to another and maintain quality thereby saving $ and increasing their profits and pass savings on to the consumer...I say good on ya. 

Or you can just not change anything and copy them exactly then compare to them every chance you get. See the difference there?

billybon

The Jaccard blade tenderizer is a remarkable tool. I own several hand held units and one commercial unit. I use them primarily to tenderize alligator meat before it is fried.